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Tuesday, April 28, 2009

Morocan Chick Pea and Shallot Soup





I'm a sucker for Moroccan food. It's brilliant, flavorful and downright interesting. Of course, this is an experiment in taste and texture, and I'm not sure that this soup really exists in Morocco. Nevertheless, it should. It's earthy and natural.

Moroccan Chick Pea & Shallot Soup:

1 large shallot, course chopped
1 Can chick peas (garbanzo beans); drained and washed
1 organic tomato, chopped
Handful of baby carrots, chopped large
1 Tbsp ground coriander
1 Tbsp ground toasted cumin (toast your own)
1 tsp cinnamon
2 whole cloves garlic, minced
Salt
Pepper
Chicken Broth
Olive Oil

Heat a glug or two of olive oil in a pot. Add shallots and fry for 2 minutes. Add tomato and stir for 1 minute. Add chick peas and carrots. Add chicken broth to cover (about 4-6 cups). Add spices, bring to a boil, then reduce to simmer for 30 minutes.

Nice with some meat.

~ Brock

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